New momentum for OCOP products

Hong Huong Fish Sauce Company Limited, preparing ingredients for batches of traditional Nam O fish sauce. Photo: VD

In Hai Van ward, Mr. Nguyen Thuc Dung, Chairman of the ward People's Committee, said that after the merger, the ward has a natural area of more than 406km2, a population of more than 59,000 people, a diverse terrain with sea, mountains, streams and agricultural production areas of the old Hoa Bac commune. This is a favorable condition for developing OCOP products associated with ecological characteristics, tourism and indigenous culture.

Currently, the ward has 9 OCOP products, of which 2 products meet 4-star standards, 7 products meet 3-star standards. Outstanding products include 5 types of fish sauce, 2 types of wine, 1 medicinal tea product and 1 chicken egg product.

According to Mr. Dung, the merger of administrative boundaries helps OCOP entities have the opportunity to link production areas, develop larger value chains, and at the same time improve the quality and uniformity of products. “Hai Van Ward is oriented to develop into an ecological, modern, and unique urban area. We encourage OCOP establishments to associate their products with tourism activities at Hai Van Pass and Hai Van Quan to create lines of tourist gift products and local specialties to serve domestic and foreign tourists,” Mr. Dung shared.

Workers of Quy Thu Production - Trading Company Limited pack baked coconut cakes that meet 5-star OCOP standards. Photo: VD

In addition, the locality is also supporting the completion of dossiers for a number of potential products such as organic guava, organic watermelon, and Nam O seaweed jam to soon be recognized as OCOP, contributing to expanding the list of typical products.

One of the typical examples is Mr. Bui Thanh Phu, Director of Mam Hong Huong Company Limited, who is always dedicated to preserving and developing the traditional fish sauce making profession of Nam O. Mr. Phu said: “Since implementing the 2-level government model, support and promotion procedures have been implemented more smoothly. Thanks to that, Hong Huong fish sauce has reached many new customers, been chosen by small traders at big markets in the city for distribution, and gradually expanded the market outside of Da Nang .”

Not only in the inner city area, suburban communes also recorded positive changes from the two-level government model.

In Xuan Phu commune, Ms. Luu Thi Thu, Director of Quy Thu Production - Trading Company Limited, said: “Quy Thu baked coconut cake products have achieved national 5-star standards thanks to the attention and support of authorities at all levels. Local leaders regularly support businesses in organizing fairs, participating in product weeks, connecting with tourists and putting products on e-commerce platforms, helping to widely promote to consumers. Thanks to the new management mechanism, the commune government is more proactive in removing difficulties, supporting OCOP subjects to access capital, standardizing production processes, ensuring food safety and developing brands.”

Ms. Nguyen Thi Thu Thuy, Chairwoman of Xuan Phu Commune People's Committee said: "Currently, Quy Thu baked coconut cake is not only popular in localities in the city but also reaches the national market, even exported to China and Korea. The local government always accompanies businesses, creating favorable conditions for the product to affirm its position in the market."

According to Ms. Thuy, with the support of the two-level government, the OCOP program in Da Nang does not only stop at having many star-rated products, but also opens up a sustainable direction, enhancing the value of agricultural products and local products. Thereby, contributing to building a green economy, preserving cultural identity and promoting integration, gradually creating the brand "Da Nang Specialties" to reach far and wide at home and abroad.

Source: https://baodanang.vn/suc-bat-moi-cho-san-pham-ocop-3309742.html